Raspberry Lemon Scones

Raspberry Lemon Scones

My favorite thing to enjoy on a quiet afternoon is a cup of tea and a pastry. Specifically, flaky scones, (they can’t be hard or crumbly.) I love delicious scones that are fluffy and buttery, with crisp edges and a melt in your mouth soft texture on the inside.

These bright and fruity Lemon Raspberry Scones are perfect for Spring and would be a lovely addition to your Mother’s Day or Easter brunch spread. They have just a touch of tartness from the lemon, the texture is perfect, and the bursts of juicy raspberries are beyond delicious.

Raspberry Lemon Scones- Ingredients

Ingredients needed for Raspberry Lemon Scones:

  • Fresh raspberries or frozen raspberries
  • Cold butter (unsalted, cut into chunks)
  • All purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar
  • Egg
  • Fresh lemon juice
  • Lemon Zest
  • Buttermilk, Milk or Heavy Cream (you can make buttermilk by mixing milk or cream with lemon juice!)
  • Powdered sugar

Raspberry Lemon Scones- Ingredients in bowl

Supplies needed for Homemade Lemon Raspberry Scones:

  • Large mixing bowl
  • Pastry Cutter (you can also use your hands)
  • Parchment Paper
  • Cookie sheet
  • Small bowl
  • Wire rack
  • Wooden Spoon

Raspberry Lemon Scones- dough

How to make Scone Dough:

In a large bowl mix the dry ingredients and lemon zest together with a whisk. Add the cold butter chunks to the flour mixture, flattening them and breaking them down into small pieces. (You can also use a pastry blender if you’d prefer.)

In a glass measuring cup combine the milk or cream with the lemon juice and let it sit for 5 minutes (this basically makes buttermilk!) Add in the egg yolk. Pour the milk mixture into the middle of the dry ingredients and use a spatula to gently stir and then use your hands to knead unto a shaggy ball. Turn dough onto a lightly floured surface and form a 6 inch disc. Use a knife, or pizza cutter to divide into 8 equal wedges. Brush tops of the scones with the egg white.

Raspberry Lemon Scones

Bake on a prepared baking sheet at 350 for 15-20 minutes or until golden brown and then let sit on a cooling rack for 5-10 minutes before enjoying your fluffy scones.

For a sweet glaze that is also a bit tart, mix some powdered sugar with lemon juice. The tangy lemon flavor will be the perfect addition to these scones!

Raspberry Lemon Scones

Can you Freeze Scones?

Yes! And I have a whole post about it here: “Can You Freeze Scones?” All you really need is a freezer bag!

Other favorite scone recipes:

Lemon Raspberry Scones

Raspberry Lemon Scones

Yield: 8 scones


  • 2 cups or 8 oz flour, (whole wheat or all-purpose)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • Juice and zest of 1 lemon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick of unsalted butter, chilled and cut into chunks
  • 2/3 cup of fresh raspberries
  • 1 egg, separated
  • 3/4 cup buttermilk (or you can combine milk and lemon juice!)
  • For the glaze:
  • 1/4 cup powdered sugar, more if needed
  • 1-3 teaspoons lemon juice


Preheat oven to 350F. Prepare a baking sheet with parchment paper or a silicone mat. Set aside.

In a large measuring cup combine milk and lemon juice to make homemade buttermilk if needed. Set aside

In a large bowl, combine the flour, salt, sugar, baking powder, baking soda, and lemon zest. Stir to combine.

Add the butter pieces and use your hands or a pastry blender to break the butter down into small pieces. I like to use my hands and smash each cube until the pieces are pea-sized. Fold in the raspberries.

Add the egg yolk to the buttermilk mixture and stir with a fork to combine. Pour buttermilk/egg yolk mixture into the dry ingredients and use a spatula to stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead gently until the dough feels cohesive without large floury- spots.

Shape dough into a 6-8 inch disk and cut into wedges.

Brush with egg white and bake for 15-20 minutes, or until the edges are golden brown.

Allow scones to cool slightly on a wire rack while you make the glaze, combining the powdered sugar and lemon juice until a smooth glaze forms.

Drizzle the glaze onto the scones and enjoy. Scones are best the day you bake them buy can last in an airtight container for up to 3 days.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. Maybe specify the wet ingredients because the way you wrote it is so confusing. I added the egg whites into the batter and figured out later

Leave a Reply

Your email address will not be published. Required fields are marked *